Choco-oat cookies

These Yummies are low glycemic and offer a gluten-free option!


  • 3/4 cups butter
  • 3/4 cup Agave nectar
  • 3/4 cups xylitol or turbinado sugar
  • 2 tsp molasses
  • 1 1/2 cups flaxseed, ground
  • 2 large eggs
  • 1 tsp vanilla
  • 1 3/4 cups whole spelt or wheat flour or *Pamela’s bread mix
  • 1/2 Tbsp baking soda
  • 3/4 cups oatmeal
  • Chocolate chips
  • 1 cup shredded coconut
  • Dash of salt


  1. In a medium bowl, cream butter and sugars; add flaxseed and set aside.
  2. In another small bowl, beat eggs and vanilla together. Combine with flax mixture.
  3. Sift together the flour, salt, and soda. Mix in oatmeal, 3/4 cup shredded coconut and combine with other ingredients. Dough should be thick and easily formed into balls with two teaspoons.
  4. Preheat oven to 350ºF
  5. Place balls of dough on baking sheet, leaving about 2″ between cookies.
  6. Top with the remaining shredded coconut.
  7. Bake 13 to 15 minutes, watching not to burn top of cookies.
  8. Remove from sheet and arrange on a wire rack until completely cool

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